Category: Salad

This is an excellent version of the classic Three-Bean Salad recipe. It has the perfect mix of sweet and sour tang. It has a little less sugar than other recipes.

Simple, quick, and unexpectedly tasty.

Either canned or dried, cooked beans may be used. I chose my favorite beans, but many other kinds can be substituted.

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Easy Three-Bean Salad

Ingredients

• 2 cups cut green beans
• 2 cups dark red kidney beans or 15 oz. can
• 2 cups garbanzo beans or 15 oz. can
• 1 medium red onion chopped
• 1 medium green pepper chopped
• 1/2 cup canola oil
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. Cook the green beans until tender.
2. Drain the canned beans and rinse. Toss the beans with the onion and pepper.
3. Combine the oil with the remaining ingredients and pour over the beans.
4. Chill at least 4 hours before serving.
5. Flavor improves with marinating overnight or longer.

Enjoy!

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Recipe based on one by Kaarin
Photo by Brenda.

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This Easy Creamy Corn Salad is seriously impressive for a five-minute salad. It’s an easy, comforting recipe that only uses 5 ingredients that everyone enjoys!

Perfect salad for backyard barbecues.

It’s great as is but it’s also a recipe that you could add in other ingredients, such as ham, or bacon or maybe a little spice.

Sometimes the simplest recipes are the best. I’ll be making it again and again.

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Simple and Easy Creamy Corn Salad

Ingredients

• 1 15 ounce can whole kernel corn, drained
• 1 medium tomatoe seeded and diced
• 2 tablespoons green onions chopped
• 1/3 cup mayonnaise
• 1/2 teaspoon dried basil optional
• salt and pepper

Instructions

1. Mix all ingredients in a small bowl. Season with the basil or try other herbs. I like cumin, or you might try dill weed. Add salt and pepper to taste.
2. Cover and refrigerate until ready to serve. Enjoy!

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Recipe based on one by Sharon123
Photo by Rita~

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This Southwest Rice Salad is not only healthy but also has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference.

Most people like it according to this recipe but I still serve some hot sauce on the side for the real heat lovers.

Overall I think this dish is great and a good way to jazz up the regular side dish dilemma.

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Southwest Rice Salad

Ingredients

• 2 cups cooked rice
• 1 16 ounce can black beans, rinsed and drained
• 1 12 ounce can white corn, drained
• 1 bunch green onion chopped
• 1/3 cup canola oil
• 1/2 cup fresh squeezed lime juice 3-4 limes
• 2 tablespoons apple cider vinegar
• 1 tablespoon packed brown sugar
• 2 -3 pickled jalapeno peppers seeded and chopped
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• salt

Optional

• 1 bunch fresh cilantro chopped
• 1 ripe tomatoes chopped

Instructions

1. In a large bowl, combine the rice, beans, corn and onions. Toss to mix.
2. In a food processor, blend the remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
3. Pour the dressing over the rice mixture and mix well.
4. Garnish with the cilantro and chopped tomatoes.
5. This salad can be made 1-2 days in advance and served either cold or room temperature.

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Recipe based on one by Geema
Photo by moonpoodle

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The name of this recipe says it all as this is The Ultimate Greek Salad! This makes a nice large family salad that is enjoyed by all.

But even though this salad is Ultimate it’s not a true Greek salad. You never get lettuce of any kind in a salad in Greece!

We like lettuce in my family so I add it and I could literally drink this salad dressing.

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The Ultimate Greek Salad

Ingredients

Dressing

• 6 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 garlic cloves minced
• 1 teaspoon dried oregano Mediterranean is best

Salad

• 1 head lettuce torn into bite-size pieces ((I use Romaine)
• 3 large plum tomatoes seeded and coarsely chopped
• 1 English cucumber peeled and coarsely chopped (the long, thin, almost seedless ones)
• 1 medium red onion cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp
• 1 small green pepper cut into thin rings
• 3/4 cup kalamata olive
• 3/4 cup crumbled feta cheese

Instructions

1. Whisk dressing ingredients together until blended. Season to taste.
2. Drain the onion from the ice water and pat dry with paper towels.
3. Combine all the salad ingredients, except cheese, in large bowl. Toss with the dressing.
4. Sprinkle with cheese and serve.

Enjoy!

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Recipe based on one by evelyn/athens
Photo by Thorsten

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This is a nice, simple German Potato Salad that tastes just like I expected it to. This style of potato salad is nice and vinegar-y.

It reminds me of my childhood and church potlucks where you could choose from several different family recipes of potato salads all in one sitting.

This salad is just like my great-grandma used to make. It’s delicious and one of my favorites!

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German Potato Salad

Ingredients

• 5 strips bacon
• 3/4 cup onion chopped
• 2 tablespoons all-purpose flour
• 2/3 cup cider vinegar
• 1 1/3 cups water
• 1/4 cup sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups sliced cooked peeled potatoes

Instructions

1. In a large skillet, fry the bacon until crisp; remove and set aside.
2. Drain all but 2 tablespoons of drippings; cook onion until tender. Stir in the flour and blend well.
3. Add the vinegar and water and cook and stir until bubbly and slightly thick. Add the sugar and stir until it dissolves.
4. Crumble the bacon. Gently stir in the bacon and potatoes.

Recipe Notes

Serve warm.

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Recipe based on one by ratherbeswimmin’
Photo by Columbus Foodie

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This Cucumber Onion Salad has a perfect balance of cucumber, white onion, sugar and vinegar. The white vinegar is a must — it gives the salad that little bite that just begs you to sneak a few cucumbers right out of the bowl.

This is such a great classic!

It makes for a very easy side salad for a picnic or covered dish event. My mom kept this going in our fridge all summer.

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Cucumber Onion Salad

Ingredients

• 2 -3 large cucumbers
• 1 medium white onion
• 1/2 cup sugar
• 1 cup white vinegar
• 2 cups water
• 1 tablespoon pepper
• salt

Instructions

1. You will need a 2 quart jar with lid or other 2 quart container.
2. Cut the ends off the cucumbers and peel along the long edge in 3-4 strips to leave a sort of stripped cucumber. Slice the cucumber in thin rounds.
3. Peel and slice the onion in thin slices and separate.
4. Put the cucumber and onion alternately in your jar/container.
5. Add the rest of the ingredients and cover your jar/container tightly and gently turn so the ingredients are mixed together.
6. Refrigerate overnight and serve cold.

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Recipe by SUSIE IN MISSOURI
Photo by Chef Dee

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This Fabulous Broccoli Salad truly is fabulous, just fabulous!!! I think it’s the bacon. The bacon and onion flavor is a great compliment to the broccoli.

Bring this to a potluck and it’ll be the first salad to disappear. Recipe requests will be abundant.

This can also serve as a good ‘base’ recipe to which you can add many things.

Try adding seedless purple grapes, sliced almonds, raisins, apples or chopped walnuts to it.

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Fabulous Broccoli Salad

Ingredients

• 1 -2 head fresh broccoli do not use frozen!
• 1/2 cup red onion chopped
• 1/2 pound bacon
• 2 1/2 tablespoons vinegar
• 1 cup Hellmann's mayonnaise
• 1/2 cup sugar
• 1 1/2 cups grated mozzarella cheese

Instructions

1. Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces.
2. Chop up the top of the broccoli into bite size pieces. Mix the broccoli, onions, bacon and mozzarella in large bowl.
3. In separate bowl combine the vinegar, sugar and mayo. Pour over the broccoli mixture and toss to coat.

Recipe Notes

Best if made a day ahead.

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Recipe based on one by vincy bramblett
Photo by SharonChen

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